This past winter was so cold. Polar vortex cold. So cold that I stocked my cabinets full of tea to keep me warm. Obviously.

Well, I didn't drink nearly as much as I thought I would. So, what's a girl to do but be resourceful? I have been seeing a lot of blog posts and instagram shots of cold brewed coffee. Iced coffee is grand and all, but I will always prefer my hot, black coffee in the mornings.

But, what would stop me from doing the same with tea? Apparently, nothing. Because, that's what I did.

I grabbed some loose leaf tea that I had in excess, and I began the process.

The ratio you want, depending on how much milk you want to add in the end, is about two teaspoons for every 1 cup of water.

But, that's kind of up to you. No rules here.

Now, you add your lukewarm water. And, try not to make a mess, like me...

Now, I just give it a gentle shake, and let it sit in the fridge for 12-24 hours.

The waiting is painful. Or, is that just me? Christmas is definitely the hardest holiday. I want to know what I am getting, and I want to tell everyone else what they're going to open from me (and others). It's a struggle, just ask my family.

I used a tea infuser to strain out leaves as I poured them into my handy pourable container. Such a great wedding present.

And, make sure you have a glass loaded up with ice on hand.

Now, comes the fun. Adding the milk. If you're using a rooibos, like I did, then I think coconut or almond milk would really give it a nice kick of flavor. But, I just used 1% here, and it was deeelish.